Artichoke, Pine Nut & Jalapeño DipBy Dr Gabriella F Buttarazzi. You can find out more about Gabriella’s work at www.theartofintegralbeing.orgMakes1 medium-sized dish, serving 2 to share. Good ForEating with crudités, as a side dish, as a tapas dish or with toasted...
Mung Bean & Lime HummusBy Dr Gabriella F Buttarazzi. You can find out more about Gabriella’s work at www.theartofintegralbeing.orgMakes1 medium-sized dish, serving 2 to share. Good ForEating with crudités, as a side dish, as a tapas dish or with toasted bread.This is...
Baked Purple Potato HalvesBy Dr Gabriella F Buttarazzi. You can find out more about Gabriella’s work at www.theartofintegralbeing.orgMakes1 medium-sized dish, serving 2 to share. Good ForAs a side dish.Living in China for several years exposed me to entirely new...
Fennel, Artichoke & Mint Salad By Dr Gabriella F Buttarazzi. You can find out more about Gabriella’s work at www.theartofintegralbeing.orgMakes1 large salad bowl, serving 4 to share. Good ForAs a side dish.This combination of flavours and fresh ingredients works...
Baba GhanoushMediterranean side dip which can be served with flatbread, pitta or fresh veggies. Recipe by Dr. Anni Tripathi, GP and Lifestyle Medicine Physician drannitripathi.co.uk Lifestyle tips on Instagram @dr.annitripathi and facebook.com/dr.annitripathiServes...
Vegan Caesar SaladFrom: Nancy Manifold.Instagram: @stirring.the.potWebsite: Stirringthepot.co.ukFacebook: Stirring The Pot Plant-Based HealthServes 1Good for: Side Dish, LunchTime: 15 minsIngredients 300g natural (unsweetened) vegan yoghurt 1 tablespoon lemon juice...
Spicy Falafel Saladby Holly AdelaideServes 4Good for: LunchTime: 20 mins prep30 mins cookIngredientsFor the falafels 2 cans chickpeas (400g), drained and rinsed 1 onion, finely diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp cayenne pepper 4 tbsp lemon juice 4...
Sweet potato pattiesby Dr Sunni Patel For more inspiration, you can follow Dr Sunni Patel on Instagram @dishdashdeets Sweet potatoes support gut health as they contain both soluble and insoluble fibre as well as immunity and skin health from their source of...
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Festive hummusby Karine Stephan, Registered Nutritional Therapist happylivingnutrition.co.uk IG: @happylivingnutritionServes 4+ Good for: Side dishes,Snacks Ingredients 50g dried goji berries (plus extra to serve) 1 tin of chickpeas (around 230g cooked chickpeas) 1...
No Oil Stir Fry GreensFrom: Sarah Bentley, Made in Hackney - the UK's first plant-based community cookery school and charity madeinhackney.orgServes 2Good for: Lunch, DinnerTime: 5 mins prep 5 mins cookIngredients A bag of greens - whatever you have or like - kale,...
Thai corn saladby Dr Hayley Tait, author of Health on the Hob. Serves 4Good for: LunchDinnerTime: 10 min prep 4 mins cook Ingredients 4 corn on the cobs 100g green beans, sliced in half and cut into 3 100g tomatoes 1 large carrot, grated 4 cloves garlic 2 tablespoons...
Beetroot Rocket (Arugula) saladwith a handful of crushed walnuts and a large dash of balsamic vinegar by Nitu Bajekal. nitubajekal.comIngredients Two large handfuls of rocket leaves 3 Chopped cooked beetroots A handful of crushed walnuts and seeds A large handful of...
Kimchiby Sunny Bouttell. Instagram: livinglifeonplants Website: www.livingonplants.co.uk Kimchi - your gut will love you for it Fermented foods are rich in beneficial probiotics and have been linked to many health benefits. Adding fermented food to your diet is...
Asian Saladby Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Serves 6Good for: Lunch, DinnerIngredientsFor the salad: 130g / 1 cup edamame beans,...
Creamy-butterbean-dressed Saladby Zoe Hill, www.eatingvegetables.comIngredients Dressing 200g well cooked, peeled butterbeans 1 tbsp tahini or nut butter of choice 2 tbsp soy sauce 2 tsp garlic powder 1 tsp onion powder 5 tbsp plant milk 1 tsp Dijon mustard 1 tbsp...
Smokey Mediterranean Vegetablesby Zoe Hill, www.eatingvegetables.com This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated.Ingredients Rich and smokey...
Miso Glazed Aubergineby Zoe Hill, www.eatingvegetables.com This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated. Tahini is a rich source of healthy fats...
Basic Roast Veggiesby Zoe Hill, www.eatingvegetables.com This serves 4-6 depending on portion size. This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches, and can be eaten cold or...
Blanched Vegetablesby Zoe Hill, www.eatingvegetables.com Step by Step Instructions Step 1 Bring a large pan of water to the boil and fill a large bowl with cold water and ice.Step 3 Submerge your vegetables in the boiling water for a few minutes until slightly...
Basmati Rice by Zoe Hill, www.eatingvegetables.com (use 2 servings)Step by Step Instructions Step 1 Rinse your rice well. Cover in water with about 1 inch over the level of the rice and soak for at least 10 minutes. Drain well.Step 2 In large non-stick pan, toast the...